I'm studying the Grand Diplome at Cordon Bleu in London

Posts tagged ‘pigeon’

Day 136 – Cuisine mock exam and pigeon and shrimp salad, lemon grass consommé with veal and foie gras ravioli – Fri 17th August

Today we had a cuisine mock exam which ran for 4 hours and we had to produce 2 identical plates of a first course and a main course.

The first course was a poached egg on a tartlet of asparagus purée and asparagus tips, with hollandaise sauce.

The main course was lemon sole paupiettes with scallop mousse, crayfish tails, mussels mariniere, turned mushrooms, cucumber spaghetti and crayfish sauce.

It was a very busy lesson and, while it went ok, I hope I can do it better in the real exam.

Next was a demo from chef John who started with a lemongrass flavoured consommé with poached veal piccatas and foie gras ravioli.

Lastly was a salad of roast pigeon breast and shrimp with a violet mustard vinaigrette, baby vegetables and pigeon jus.

Day 128 – Vanilla Scallops and Pigeon breast in cabbage – Fri 3rd August

Chef Eric took us for the demo again today and cooked a first course of scallops cooked with vanilla, and a beetroot and apple emulsion.

Then pigeon breast in cabbage, stuffed pigeon legs and wild mushrooms.
The pigeon breasts and legs were removed from the carcass and the bones used to make the sauce. The thigh meat was used to make a stuffing with diced chicken liver, foie gras, truffle, ham and shredded cabbage. This stuffing was used to fill the thigh skin and the leg poached and then browned. The breasts were layered with foie gras and some stuffing and then wrapped in cabbage leaves and caul fat, pan fried and roasted.

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